* 25g unsalted butter
* 1 tbsp ham, finely diced
* 1 large carrot, peeled and diced
* 1 onion, finely chopped
* 1 stick celery, finely chopped
* 2 tbsps mushrooms, chopped
* 1 bay leaf
* 1 sprig thyme
* 25g plain flour
* 1 litre strong meat stock, heated
* 600g tinned, chopped tomatoes or use the equivalent in fresh if they are ripe enough
* Seasoning

===Method===
* Melt half of the butter in a heavy pan.
* Sauté the ham, carrot, onion, celery, mushrooms and the herbs for about 20-30 minutes until they are soft and slightly caramelised.
* Remove from the pan and reserve.
* Melt the remaining butter, add the flour and stir until the mixture becomes nut brown.
* Remove from the heat and stir in a little stock.
* Return the flour mixture to the heat and gradually stir in the remaining stock until smooth.
* Bring to the boil, add the reserved vegetables and the tomatoes.
* Bring to the boil again and reduce the heat.
* Simmer (it should not bubble) very gently for 2-3 hours until the sauce has reduced by half.
* Skim from time to time.
* Allow to cool slightly, then strain through muslin.
* Put a few small pieces of butter over the top to prevent a skin forming.

______________________________